Newfoundland Pea Soup With Doughboys: A Taste of Home

The scent of simmering split peas and ham hock always transports me back to my grandmother’s kitchen in St. John’s. I can almost feel the warmth of the wood stove, hear the lively chatter of relatives, and see the steam rising from bowls of hearty pea soup, each spoonful dotted with fluffy doughboys. It wasn’t just a meal; it was a ritual, a celebration of family and the simple, comforting flavors of Newfoundland. This is more than just a recipe; it’s a taste of home.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 hours 35 minutes
• Total Time: 4 hours 5 minutes
• Servings: 4-6
• Yield: Approximately 8 cups of soup
• Dietary Type: Not suitable for Vegetarians

Ingredients

For the Soup:

• 2 cups split peas
• 1 onion, chopped
• 1 cup celery, diced
• 1 cup potato, diced
• ½ cup turnip, diced
• 3 carrots, diced
• 1 lb spareribs or 1 lb ham bone

For the Doughboys:

• 1 ½ cups flour
• ¼ cup butter, cold and cut into small pieces
• 3 teaspoons baking powder
• 1 teaspoon salt
• ½ – ¾ cup water or ½ – ¾ cup milk

Equipment Needed

• Large pot or Dutch oven
• Measuring cups and spoons
• Cutting board
• Knife

Instructions

1. Soak the Peas and Meat: The first step is crucial for softening the split peas and drawing out some of the salt from the spareribs or ham bone. Place the split peas and meat (either spareribs or ham bone) in a large pot. Cover generously with water, ensuring the water level is well above the ingredients. Let this mixture soak overnight (at least 8 hours).
2. Simmer the Soup Base: The next day, drain the water from the soaked peas and meat. Add 6 cups of fresh water to the pot. Add the chopped onion. Bring the mixture to a boil, then reduce the heat to low. Simmer gently for 3 hours, allowing the flavors to meld and the peas to break down, creating a thick, creamy base. Periodically skim off any foam that rises to the surface.
3. Add the Vegetables: After the 3-hour simmering period, it’s time to add the vegetables. Add the diced celery, potato, turnip, and carrots to the pot. Continue to simmer for another 20 minutes, or until the vegetables are tender but not mushy. The timing here is important; you want the vegetables to retain some texture.
4. Prepare the Doughboys: While the vegetables are simmering, prepare the doughboys. In a mixing bowl, combine the flour, baking powder, and salt. Cut the cold butter into small pieces and add them to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The colder the butter, the flakier the doughboys will be.
5. Form the Doughboy Dough: Gradually add the water or milk to the flour mixture, mixing until just combined. Be careful not to overmix the dough, as this will result in tough doughboys. The dough should be soft and slightly sticky.
6. Add the Doughboys to the Soup: Using a teaspoon, drop spoonfuls of the dough into the simmering soup, spacing them evenly. The doughboys will expand as they cook, so don’t overcrowd the pot. Aim for about 8-10 doughboys, depending on the size of your pot.
7. Cook the Doughboys: Cover the pot tightly and cook for 15 minutes, or until the doughboys are cooked through. Avoid lifting the lid during cooking, as this will release steam and can cause the doughboys to become dense. The doughboys are done when they are puffed up and lightly golden. Use a toothpick to check for doneness.
8. Serve Hot: Remove the pot from the heat and let the soup sit for a few minutes before serving. This allows the flavors to meld even further. Ladle the soup into bowls, ensuring each serving includes a few doughboys.

Expert Tips & Tricks

• Salt Meat Adjustment: If you are using heavily salted meat, consider boiling it separately for about 30 minutes to reduce the salt content before adding it to the soup.
• Herb Infusion: Add a bay leaf or a sprig of thyme to the soup during simmering for an extra layer of flavor. Remember to remove them before serving.
• Thickening the Soup: If the soup is not thick enough, you can mash some of the potatoes against the side of the pot or blend a small portion of the soup with an immersion blender.
• Doughboy Texture: For a lighter, fluffier doughboy, use milk instead of water. You can also add a tablespoon of melted butter to the dough for added richness.
• Make-Ahead Dough: The doughboys can be made ahead of time and kept in the fridge until ready to cook, but they are best made fresh.

Serving & Storage Suggestions

Serve the Newfoundland Pea Soup hot, ideally on a cold day, garnished with a sprinkle of fresh parsley if desired. For a more substantial meal, accompany it with a slice of crusty bread or a side salad.

Leftover pea soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, thaw in the refrigerator overnight and then gently heat on the stovetop or in the microwave until warmed through. Add a splash of water or broth if needed to thin the soup to your desired consistency.

Nutritional Information

(Estimated per serving, based on 6 servings with spareribs)

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	75mg	25%
Sodium	800mg	35%
Total Carbohydrate	60g	20%
Dietary Fiber	15g	60%
Sugars	10g	–
Protein	30g	60%

Variations & Substitutions

• Vegetarian Option: Substitute the spareribs or ham bone with vegetable broth and add smoked paprika for a smoky flavor.
• Gluten-Free Doughboys: Use a gluten-free flour blend for the doughboys. You may need to add a binder such as xanthan gum for better texture.
• Different Vegetables: Feel free to add other vegetables you enjoy, such as parsnips, sweet potatoes, or kale.
• Spice It Up: Add a pinch of red pepper flakes to the soup for a touch of heat.
• Alternative Doughboy Flavor: Add some herbs (thyme, rosemary) to the doughboy mix for a herbed doughboy.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of meat?
A: Absolutely! While spareribs and ham bone are traditional, you can use other smoked meats like bacon or smoked sausage. Adjust cooking times accordingly.

Q: Can I make this in a slow cooker?
A: Yes, this recipe works well in a slow cooker. Reduce the water to 4 cups and cook on low for 6-8 hours. Add the vegetables in the last 2 hours.

Q: What if my doughboys are too dense?
A: Overmixing the dough is the most common cause of dense doughboys. Be gentle when mixing and avoid overworking the dough.

Q: Can I freeze the doughboys separately?
A: It’s best to cook the doughboys in the soup for the best texture. Freezing them separately can make them gummy.

Q: How can I make the soup thicker?
A: Mash some of the cooked potatoes or blend a portion of the soup with an immersion blender to thicken it. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking.

Final Thoughts

This Newfoundland Pea Soup with Doughboys is more than just a meal; it’s a comforting embrace, a taste of tradition, and a warm reminder of home. I encourage you to try this recipe and share it with your loved ones. Whether you’re from Newfoundland or simply looking for a hearty and satisfying soup, I hope this dish brings you as much joy as it has brought me over the years. Don’t be afraid to experiment with variations and make it your own. And if you do, I’d love to hear about your experience and any personal touches you add! Pair it with a simple green salad and a glass of crisp white wine for a complete and satisfying meal. Enjoy!